1. Set rack in the middle of the oven. Preheat oven to 350º. Grease
a 6-cup large muffin tin with corn oil.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking
powder, cinnamon and 3⁄4 t. salt.

3. In a large bowl, using a fork, mash the banana with the ginger juice.
Add the soymilk and mix well until combined. Add the maple syrup and corn
oil and whisk well.

4. Using a rubber spatula, fold the wet mixture into the dry mixture.
Don’t over mix, or the muffins will
be dense.

5. Spoon the batter into the muffin cups 3/4 full. Bake for 25 minutes
or until tops are golden.

6. Place a wet towel beneath the muffin pan and lift the muffins out.
Spicy Barbecued Tofu Triangles
This tasty barbeque sauce was inspired by a recipe from one of my favorite
cookbooks, The Modern Vegetarian Kitchen by Peter Berley.

2. Place each tofu block on its side and cut into thirds. Keep the layers
together, cut the tofu diagonally to make six long triangles, then cut
the triangles down the middle to make 12 smaller
triangles. Pat each triangle well with paper towels.

3. Warm 3 T. olive oil in a large nonstick skillet over medium heat.
Fry the tofu triangles in one snug layer, until golden brown, seven to
ten minutes on each side (adding more oil if needed).
Drain the tofu triangles on paper towels.

5. Place the tofu in a large baking dish and cover with the marinade.
Tightly cover the dish with foil. Bake for one hour, turning once halfway
through.

6. Transfer the tofu and remaining marinade to a serving bowl, and
serve with extra sauce to spoon on top.
Rosemary-Chile Mashed PotatoesThe rosemary-chile oil gives these mashed
potatoes as much depth as butter. The rosemary also makes this dish deliciously
fragrant, while the chile
gives it some kick. This is one of the easiest side dishes to prepare—after
you make the rosemary-chile oil, all you need to do is boil the potatoes,
add the remaining ingredients and mash.

1. In a large pot, cover potatoes with cold water by a few inches. Bring
to a rolling boil and cook until potatoes can be easily pierced with a
fork, about 25 minutes.

2. Remove from heat, drain and peel potatoes while they are still hot.
Return them to the pot.

3. Meanwhile, in a small saucepan over medium heat, combine 1⁄4 C.
of rosemary-chile oil with the rice milk and bring to a simmer.

4. Add the rosemary-chile oil rice milk mixture to the potatoes and
mash well, until the potatoes are light and fluffy, adding more oil if
needed. Add the minced rosemary, salt and white
pepper to taste.

Citrus Collards with Raisins
Though I love savory collard greens, I created this sweet, modern variation
to pair with savory entrees.

1. Bring 3 quarts of water to boil in a large pot and add 1 T. salt.
Add collards and cook uncovered for 8-10 minutes until softened.

2. Prepare a large bowl of ice water to cool the collards.

3. Remove the collards from heat, drain, and plunge them into the ice
water to stop the cooking and set the color. Drain.

4. Warm the olive oil in a medium pan over medium heat. Add the garlic
and sauté for 1 minute. Add the
collards, raisins, and a 1⁄2 t. salt. Sauté for 3 minutes,
stirring frequently until the raisins are plump. Do not overcook—the
collards should be bright green.

5. Add the orange juice and cook for an additional 15 seconds. Season
with salt to taste and serve immediately.

Tips for Preparing this Menu
1. Since this is a rich meal, you can add some mixed greens with a balsamic
vinaigrette to lighten it up and introduce a raw element.

2. Prepare rosemary-chile oil a few days in advance.

3. Make the barbecue sauce and cut the tofu triangles. Add the tofu
to the marinade and store, covered, in the refrigerator over night.

4. Wash the collards and cut into the chiffonade a day in advance.
Store them in a plastic bag in the refrigerator.